We are spending the weekend in NJ, and there won’t be a fridge, so I made a couple things in preparation, just in case Marcy gets hungry and/or won’t eat what we have at our meals. Basically, I wanted something that didn’t need refrigeration (at least for the weekend) and that had some kind of substantial nutrition. First, were zucchini muffins, which I think were more for me in the case that I get hungry, too. 🙂 And then my friend sent me the recipes she uses to make homemade Lara bars for her child. I chose the pineapple (sunshine) version.
The muffins have the perfect sweetness, and could maybe even use a bit more, but it doesn’t matter, because they have the most excellent crumb (I think, because I added some whole wheat flour).
(makes 12 large muffins)
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 cup brown sugar
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. ginger
- 1/8 tsp. allspice
- 1/2 tsp. salt
- 3 eggs
- 2 tsp. vanilla
- 1/2 cup unsweetened apple sauce
- 1/2 cup coconut oil (or vegetable oil)
- 2 cups grated zucchini
- 1 apple peeled, cored and grated
Stir first 8 ingredients into large bowl. In another bowl, mix wet ingredients. Stir into flour mixture until batter is just combined. Stir in zucchini and apples. Spoon into well greased muffin cups, filling to the top. Bake at 350° for 20-25 minutes.
- 1 c. (160g) dried, unsweetened pineapple
- 1/3 c. warm water
- 1 c. (120g) cashews
- 1/4 c. (20g) unsweetened coconut flakes
- 1/2 tsp. lemon zest
- dash salt
Soak the dried fruit in warm water for 5-10 minutes. Meanwhile, gather remaining ingredients and pour into a food processor. Drain the fruit and add to the food processor. Process for 30 – 60 seconds or until the mixture sticks together when pinched with your fingers. Pour into a loaf pan and press firmly into bars with a spatula. Chill for 10 minutes and then cut into 6 bars. Store refrigerated for up to two weeks.